An Udon Story

Shimizu San opened his small restaurant to sell the goods he was growing on his farm, especially to make his own udon noodles from the wheat he was growing. By keeping the land in production, Shimizu is hoping to protect it from being developed and save his family’s plot of land for the future.

For Udon and Country from The Perennial Plate on Vimeo.


Honest Cooking

Honest Cooking

The Honest Cooking editorial team handpicks inspiring culinary stories to share with you that we think are beautiful. As an international online culinary magazine with the ambition to truly change the face of online food media we hope to create an inspiring place for serious culinary debate, salivating recipes, interesting food news and international food-fun.

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